Salmon marinated in lemon and herbs, served grilled with asparagus and cherry tomatoes for a fresh, flavorful dish.
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
11 - 1 bunch asparagus, about 14 oz, woody ends trimmed
12 - 8.8 oz cherry tomatoes, halved
13 - 1 tablespoon extra virgin olive oil
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper
# Directions:
01 - In a small bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
02 - Pat salmon fillets dry with paper towels. Place in a shallow dish or zip-top bag and pour marinade over fillets, turning to coat evenly. Marinate at room temperature for 10 to 15 minutes.
03 - Preheat grill or grill pan to medium-high heat.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
05 - Place seasoned asparagus and cherry tomatoes on the grill using a grill basket or foil if needed. Grill for 5 to 7 minutes, turning once, until asparagus is tender and tomatoes are blistered. Transfer to a plate and set aside.
06 - Place marinated salmon fillets on the grill with skin-side down if applicable. Grill for 3 to 5 minutes per side, depending on thickness, until salmon is opaque and flakes easily with a fork.
07 - Transfer grilled salmon to serving plates and arrange asparagus and cherry tomatoes alongside. Garnish with fresh herbs and lemon wedges if desired.
